Lemonade Goodness

by Kate on July 12, 2011

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The lemon trees are bursting! My fingers are itching as I try to find recipes to use all these amazing lemons because I just can’t bear to not use these lovely large yellow orbs. I made lemonade with my oldest daughter yesterday and it was such fun for both of us, drinking down almost all of it right away. Of course, once it was almost gone she says it’s too sour for her and she prefers the Fanta we get in the store. Sigh.

Undeterred, I’m making more tomorrow. Here’s my recipe. It’s so simple I feel like I shouldn’t even post it because all it is is lemons, sugar and water. With a little secret ingredient….

Squeeze 5 lemons
Add 1-2 cups of sugar (it depends on how sweet/sour you like it)
1-2 liters of water (again, it depends on how concentrated you like yours)
a splash of vanilla (the secret! shh)

Oh, it’s divine, it really is. I like to put a little in the freezer so it’s extra cold but typically I can’t wait that long so I simply throw ice in.

How do you make lemonade?

Also, do you have a good lemon curd recipe? I’ve been looking around but haven’t found one I like yet. Do share!

photo credit: cjc4454

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Tagged as: Best Lemonade Recipe

  • henny ort

    My first sign that I’m pregnant is when i start squeezing the lemons. This is my third pregnancy and my third nine month stretch that i wolf down lemons like no tomorrow, along with sugar, water and loads of ice. I drink it with a straw- so much better! I’ll try the vanilla, but I’m afraid to change my recipe.

  • Kate

    Congratulations! In love that you can tell by the lemons that you are pregnant. If you want, just add the tiniest of dashes of vanilla to a glass of lemonade, that way you can try it with out committing a whole pitcher full. And do tell me if you like it or not!

  • George

    Lemon Curd
    1c. Fresh Lemon Juice
    6 whole Large Eggs
    6 Egg Yolks
    1c. Sugar
    Zest of 2 Lemons
    1 lb unsalted Butter, cold, cut into small cubes

    1. Whisk eggs and sugar together until sugar dissolves and mixture turns pale yellow.
    2. Add lemon juice and zest and put over double boiler
    3. Whisk constantly until mixture starts to thicken and/ or reaches 165*
    4. Take off heat and start adding butter a few pieces at a time, stirring to incorporate. Depending on how “tight/firm” you want your curd, continue adding the butter. I wouldnt use less than half a pound though.

    This recipe will make 2 quarts of curd and can be scaled up or down

  • http://www.kristenkimballphotography.com kristen

    i heard if you blend chopped whole lemons with sugar and water and then strain it, you get a much more lemony flavor from all the oils in the peel!

  • kate

    ooooh @kristen. That’s brilliant! I have to try that! Thanks.

  • tina

    I heard too much peel causes the eggs to curdle

  • Anvarie

    i make lemon juice with mint …it is really cool.  squeeze 3lemmons, handful of fresh mint leaves, 1 cup of sugar , 3/4 tsp of finely ground cardamom powder, 3/4 tsp salt,  5 glasses cold water . put all together into a juicer and blend till the mint is done ..strain and pour into a jug with ice cubes ..! this is really cooling !! anvarie.

  • Amarie

    Pure Maple Syrup for sweetener, it’s amazing.  Add Amaretto for a refreshing evening drink!  

  • Chef Red

    Ok…. here’s the recipe we’ve used at our restaurant for over 30 years. Share and enjoy. 
    AUTHENTIC ENGLISH LEMON CURD
    COURTESY OF CHEF LYNNE PELLETIERBRIDGEWATER BISTRO, ASTORIA, OR.
                                                             YIELD: 24 JARS
    1 1/4 C. LEMON JUICE
    ZEST GRATED of 24 LEMONS
    8 C. SUGAR
    1# BUTTER
    32 EGGS

    Combine lemon juice, zest, sugar and butter in Double Boiler over just simmering water until butter melts.
    Beat eggs, and add to lemon mixture and  stir until foam subsides and is thick (about 20-30 minutes)
    Jar and process 10 minutes.                                                                                                                                              

  • http://twitter.com/cactusheart Lydia Dietrich

    So, I read the whole article and…where’s the secret to perfect lemonade?? Vanilla? That’s it? I’ll tell you the secret to some of the most amazing lemonade you’ve ever tasted, get your pens boys & girls: it’s all in the rind. Believe it or not, the lemon’s true flavor is from the oils in the rind more than it is in the actual fruit! Start by juicing fresh lemons however you like, set aside, then coarsely chop, wedge AND slice the leftover rinds (not in too big pieces) and put them in a huge soup pot with some (but not all of) the juice. Take the most sturdiest potato masher you have and muddle the living crap out of the rind. Churn real hard or you won’t release the oils. If you do it right, it’ll make you tired, but trust me, it’s worth the effort! Hot Dog on a Stick makes some of the best fresh lemonade around, and that’s their secret: the beat the rinds like it owes them money LOL. But they have an advantage you don’t: they have their own specialized churn/press…and, it’s not really a secret, but at the same time it kinda is because people are so busy staring at the employee’s butts hanging out of their short shorts that most don’t really notice what’s going on with how the lemonade is made (which I think the company KNOWS this and is doing this on purpose to help keep their secret lemonade recipe “secret” lol). Strain out the rinds and pulp if you like (though Hot Dog on a Stick leaves their rinds in…keep the pulp in too if ya like it “country”), add sugar to taste (and…I suppose, the vanilla extract. OR some natural maple syrup for a nice twist!) and dissolve well before adding the rest of the juice. Top off with cold pure water.
    IF you’re like me and like pushing the flavor-meter into the red, heat up that soup kettle & simmer the above solution to a syrup concentrate before serving, adding a small amount of (now this is a secret to my lemon curd that really amps up the lemoniness) white vinegar. Yeah, it seems odd, but that vinegar bite somehow underscores the bite of the lemon and makes it go POW lol. Don’t let the syrup cook down too thick, it’ll make it harder to mix. A light, runny, chocolate syrup like consistency is good. If you care to use extract, do not add them until the syrup concentrate has cooled down some. It can be made ahead of time & sit in the refrigerator until ready. When ready to use, add them to your desired serving container, add enough pure water to dissolve & top off . The vinegar trick is only used for making the cooked syrup concentrate. Try it on fresh lemonade at your own risk. I don’t know why I’m in such a generous mood to give away such secrets, but you’d best take advantage now lol.

  • http://twitter.com/cactusheart Lydia Dietrich

    Never once has that happened to me. And I pack lemon flavor into my curd to the maximum, and that involves A LOT of peel AND zest.

  • http://twitter.com/cactusheart Lydia Dietrich

    What are you DOING??? Pouring the COLD RAW EGGS into COOKED HOT SYRUP?? That’s a fine recipe for sweet, lemony….scrambled eggs LOL! I made that rookie mistake in my early days…looked more like Chinese egg flower soup than lemon curd lol. You must temper the mixture: a little of the cold into the hot (NEVER the other way around!!) gradually until the cold is acclimated. Believe it or not, some famous places publicly publish their “coveted” recipes and intentionally omit crucial ingredient(s), detail(s) or leave out/misdirect the methods involved…So to show you in an offhand way that the only way to get the great taste you’re trying so hard to replicate you can only get from patronizing their business. Looks like this is one of those types of recipes lol.

  • http://twitter.com/cactusheart Lydia Dietrich

    Nice! :.)
    For a really exotic flavor boost to your (already great) recipe, if you’d like to try it:
    -replace lemons with limes
    -add basil leaves
    -get ready for people saying “wow, you should bottle this!” lol :.P

  • http://twitter.com/modhomemodbaby kate nicholson

    Yum! Sounds amazing. And Lydia does bring up a good point about srambling…I’ve totally done this and it’s not appetizing. I’m going to try this and eat it all up with some scones. Got any good recipes for those?!?

  • http://www.facebook.com/people/Kim-Russell/100002151718850 Kim Russell

    Lydia, you are absolutely, totally, and completely RIGHT!!! I know exactly what you are talking about. Nothing pisses me off, infuriates, and angers me more then when eateries do such unethical, deceitful, appalling, despicable, and unscrupulous things. This is an insult and disservice to not only the reader/viewer, but it also costs them time and money. Such behavior only serves to hurt, ruin, and damage their credibility and reputation. I REFUSE to patronize such establishments and it’s ONLY themselves they hurt by doing such things.

    Do you know who the worst offenders are who do this kind of thing? The one’s on TV networks and the TV programs that air on them. I’m speaking about the Food Network, the Cooking Channel, Travel Channel, Bravo, BBC, etc., of course, and the underhanded practices they engage in, which the viewers may or may not be aware of.

    This applies to pretty much all the programs on these channels, but hands down, the absolute WORST offenders are the travel-based programs like ‘Diners, Dives, and Drive-in’s’, where they pop in to visit the owner/cook and act like it’s all a surprise. LOL!

    I guess they think we are really stupid viewers and don’t know it’s all planned out, scripted, acted, edited, and FAKE! All the people you see in the place eating, as well as the host, are ALL paid to be there and give their wonderful and amazing opinions, reviews, and comments. Notice how they are ALL exactly the same and how everything made in these places are just so incredibly delicious, perfect, amazing, and fantastic? LOL! Nothing is ever bad at ANY of these eateries they visit on their shows. How many restaurants do you know of where everything on the menu is just so fantastic, amazing, and delicious? I live in Southern California and I can tell you for a FACT that finding a really good, really good or great eatery is like finding a needle in a haystack. It’s mostly all CRAP here.

    These travel-based shows are nothing but “GLORIFIED” commercials and advertisement for these places, done to help them get business, NOT to help the viewers. They PAY the networks to come to their establishment to help them. These shows are not for my benefit or anyone else’s benefit, that’s for damn sure. Why do a program/show like this when I, nor anyone else, cannot get to a restaurant that’s 2 or 3,000 miles away from me? And when they go to these eateries the owners and/or cooks are not honest or giving viewers the REAL recipes to the dishes they prepare on TV program/show. They intentionally omit “key” and “secret” ingredients, tips, cooking methods, and more. For this reason, and more, I do NOT watch these shows any longer, because they make me way too angry. There is a lot more I could say about these channels and programs, but I’ll keep it short for now.

    There are a couple of “GENUINE” chef’s on these cooking channels who have their own in-studio cooking shows where they are filmed. However, the only honest, informative, educational, helpful, and instructive chef was Alton Brown, but then they cancelled his very popular show for some unknown reason. He was about the only honest, truthful, insightful, colorful, informative, and instructive chef on the Food Network who actually helped benefit viewers. Just goes to show you whose side they are really on and whose benefit they are really working for.

  • linda

    Adding dried sour plums (from China) to the lemonade will make it taste so much nicer.

  • http://twitter.com/modhomemodbaby kate nicholson

    Limes and basil?!? Awesome.

  • http://twitter.com/modhomemodbaby kate nicholson

    Hmm…cherries. I’ve never even heard of such a thing. I’ll try it next time and report back!

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